HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlack Bean And Charred Bell Pepper Quesadillas
Black Bean and Charred Bell Pepper Quesadillas

Black Bean and Charred Bell Pepper Quesadillas

with Caramelized Onion

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I don’t know about you, but we find it impossible to resist gooey, melted mozzarella - especially when it comes inside crisp flour tortillas with refried beans and bright red peppers. A light side salad is the perfect counterpart to these satisfying veggie quesadillas.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


1 box

Black Beans

1 unit

Red Bell Pepper

4 ounce

Heirloom Grape Tomatoes

1 unit


4 unit

Flour Tortilla


1 cup

Mozzarella Cheese


2 ounce


1 jar


2 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories713 kcal
Energy (kJ)2983.192 kJ
Fat24 g
Saturated Fat11 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber23 g
Protein38 g
Cholesterol40 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel and finely chop the onion. Mince or grate the garlic. Core, seed, and thinly slice the bell pepper. Drain and rinse the beans. Halve the tomatoes. Juice the lime into a large bowl.


Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and garlic. Cook 4-5 minutes, until softened. Add the bell pepper. Cook 5-6 minutes, until softened. Season with salt and pepper.


While the veggies cook, coarsely mash the black beans in a medium bowl with a fork. Add the mashed beans to the pan with the veggies. Cook another 1-2 minutes, until heated through. Season with salt and pepper, and set aside back in the bowl. Wipe out the pan.


Place 1 tortilla in the pan, and sprinkle 1 side with ¼ of the cheese. Top with half the bean mixture and another ¼ of the cheese. Fold the tortilla over to form a half moon. Cook 2-3 minutes on the first side, until golden brown. Flip and cook on the other side 2-3 minutes, until melted and golden brown. Repeat for the second quesadilla.


Make the salad: In the large bowl, combine 1 teaspoon honey with the lime juice and a drizzle of olive oil. Season with salt and pepper. Toss the arugula and tomatoes into the bowl with the dressing. Season with salt and pepper.


Serve: Cut the quesadillas into wedges. Serve with the salad and a dollop of sour cream for dipping. Enjoy!